Donuts: 50 Sticky-hot Donut Recipes to Make at Home (2014)

Sugar-free orange donuts

Supergreens donuts

Salted caramel vegan donuts

Coconut and date paleo donuts

Raw superfood donuts

Gluten-free mocha donuts

SUgar-fRee OrAnge donuts

These donuts contain rice malt syrup, which is made from fermented cooked rice and is much better for you than sugar, as it is fructose-free and full of slow-releasing energy.

MAKES 10 PREPARATION 35 minutes (plus 2 hours 25 minutes resting) COOKING 25 minutes

YEAST DONUTS

125 ml (4 fl oz/½ cup) lukewarm water

3½ teaspoons dried yeast

450 g (1 lb/3 cups) plain (all-purpose) flour, plus extra for dusting

A good pinch of fine sea salt

1 egg, at room temperature, lightly whisked

30 g (1 oz) unsalted butter, melted, at room temperature

125 ml (4 fl oz/½ cup) freshly squeezed orange juice

ORANGE BUTTER

150 g (5½ oz) unsalted butter, at room temperature

60 ml (2 fl oz/¼ cup) rice malt syrup

1 tablespoon finely grated orange zest

TO SERVE

1 orange, peeled and segmented

Rice malt syrup, to drizzle

WHISK the water and yeast together in a small, heatproof jug. Add 1 teaspoon of the flour and whisk until well combined. Allow to stand at room temperature in a warm spot for 10-15 minutes, or until frothy.

PLACE the remaining flour and the salt in the bowl of a standmixer. Attach the dough hook and mix together on a medium speed until well combined.

WITH the motor running, slowly add the egg, butter, orange juice and then the yeast mixture. Mix for 8 minutes, or until the dough is smooth and elastic (the dough should feel slightly sticky).

USING very lightly floured hands, scrape the dough into a lightly oiled bowl. Cover with a piece of baking paper then a tea towel (dish towel). Set aside to rest at room temperature in a warm, draught-free spot for 1-1½ hours, or until the dough has doubled in size.

LINE two large baking trays with baking paper. Generously flour a work surface and gently tip the dough out onto it. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 8 cm (3¼ inch) round cookie cutter, cut out 10 rounds from the dough, making sure you cut them as close together as possible. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each larger circle. Carefully transfer the donuts to the prepared trays, spreading them out in a single layer. Cover with tea towels, then leave to rest for 40 minutes at room temperature or until doubled in size.

PREHEAT the oven to 180°C (350°F/Gas 4). Line two large baking trays with baking paper. Place the donuts about 3 cm (1¼ inches) apart on the prepared trays.

BAKE each tray of donuts for 10-12 minutes, or until puffed, light golden and cooked through (the donuts will sound hollow when the bases are tapped). Allow to cool completely on the trays.

BEAT the butter for the orange butter for 3 minutes or until very pale and fluffy, then add the remaining ingredients and beat until well combined.

SPREAD the orange butter over the donuts and transfer to a wire rack set over a baking tray. Top each donut with an orange segment. Drizzle with rice malt syrup before serving.

SuPerGReeNs DoNuts

Topping these donuts with some deliciously sweet kale chips not only makes them look gorgeous, but they’ll taste great, too.

MAKES 12 PREPARATION 30 minutes COOKING 40 minutes

HONEYED KALE CHIPS

2 large kale leaves, stems removed and discarded, leaves torn into 3 cm (1¼ inch) pieces

2 tablespoons honey

CAKE DONUTS

80 g (2¾ oz) unsalted butter, at room temperature

110 g (3¾ oz/½ cup) caster (superfine) sugar

1 egg, at room temperature

1 egg yolk, at room temperature

1 teaspoon vanilla essence

185 ml (6 fl oz/¾ cup) milk

500 g (1 lb 2 oz/3¹/₃ cups) self-raising flour, plus extra for dusting

A good pinch of fine sea salt

2 teaspoons supergreens powder (see tip)

TO SERVE

Honey, to drizzle

PREHEAT the oven to 180°C (350°F/Gas 4). Line a large baking tray with baking paper and arrange the torn kale leaves on the tray. Drizzle the honey all over the leaves and bake for 8-10 minutes, or until the leaves are crisp and golden around the edges. Allow to cool on the tray.

MEANWHILE, cream the butter and sugar together in a standmixer for 3 minutes, or until pale and fluffy. Add the egg, egg yolk, vanilla essence and milk and mix until just combined.

SIFT the flour and salt over the mixture in the bowl. Add the supergreens powder and mix until just combined, but do not overmix or the dough will become tough. The supergreens powder will give the dough a marbled effect.

LIGHTLY flour a clean surface, turn the dough out onto it and, using lightly floured hands, gently bring it together. Knead gently for a few seconds until the dough becomes smooth. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 8 cm (3¼ inch) round cookie cutter, cut out rounds from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more rounds until you have 12 in total. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each larger circle.

LINE two large baking trays with baking paper. Place the donuts 3 cm (1¼ inches) apart on the prepared trays.

BAKE each tray of donuts in the oven for 12-15 minutes, or until puffed, light golden and cooked through (the donuts will sound hollow when the bases are tapped). Cool for 3 minutes on the tray.

DRIZZLE the donuts generously with honey, then top with the honeyed kale chips. Serve hot, warm or at room temperature.

Tip SUPERGREENS POWDER IS AVAILABLE FROM HEALTH FOOD STORES AND SOME LARGER SUPERMARKETS.

Salted CaraMel VegAn DoNuts

This salted caramel sugar topping gives these donuts a sweet-salty punch of flavour.

MAKES 12 PREPARATION 30 minutes COOKING 15 minutes

CAKE DONUTS

80 g (2¾ oz) dairy-free margarine spread, at room temperature

110 g (3¾ oz/½ cup) caster (superfine) sugar

45 g (1½ oz/¹/₃ cup) apple purée (see tip)

1 teaspoon vanilla essence

185 ml (6 fl oz/¾ cup) almond milk

500 g (1 lb 2 oz/3¹/₃ cups) self-raising flour, plus extra for dusting

A good pinch of fine sea salt

SALTED CARAMEL SUGAR

110 g (3¾ oz/½ cup) caster (superfine) sugar

110 g (3¾ oz/½ cup, firmly packed) dark brown sugar

2 teaspoons fine sea salt

CREAM the margarine spread and sugar together in a large standmixer for 3 minutes, or until pale and fluffy. Add the apple purée, vanilla essence and milk and mix until just combined.

SIFT the flour and salt over the mixture in the bowl. Mix until just combined, but do not overmix or the dough will become tough.

WHISK the ingredients for the salted caramel sugar together until well combined.

HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly. While still hot, roll in the salted caramel sugar to coat on all sides. Serve hot, warm or at room temperature.

Tip APPLE PURÉE IS AVAILABLE IN SMALL TUBS IN THE CANNED FRUIT AISLE OF THE SUPERMARKET. IF USING APPLE SAUCE, YOU’LL ONLY NEED TO USE ¼ CUP AS IT IS A LOOSER CONSISTENCY.

CocoNut and DAte PAleO DoNuts

These delicate donuts are grain-free and best served on the day of baking.

MAKES 10 PREPARATION 15 minutes (plus 15 minutes soaking) COOKING 15 minutes

PALEO DONUTS

100 g (3½ oz) fresh dates

Boiling water, for soaking

60 ml (2 fl oz/¼ cup) coconut oil, softened

3 eggs, at room temperature

65 g (2¼ oz/½ cup) coconut flour

50 g (1¾ oz/½ cup) almond meal

TO SERVE

2 tablespoons maple syrup

20 g (¾ oz/¼ cup) desiccated coconut

PREHEAT the oven to 180°C (350°F/Gas 4). Grease 10 holes of a 12-hole non-stick donut tin.

SOAK the dates in boiling water for 15 minutes then drain. Remove their pits and pulse the flesh in a food processor until almost smooth.

STIR the coconut oil, eggs, coconut flour, almond meal, date mixture and 60 ml (2 fl oz/¼ cup) water together in a bowl until well combined and smooth. Spoon this mixture evenly into the prepared tin. Using your fingertips, press the mixture down firmly so you have a level surface. Bake for 15 minutes, or until the donuts are golden and firm when lightly pressed. Cool in the tin for 3 minutes then transfer to a wire rack set over a baking tray.

BRUSH the warm donuts generously with maple syrup and sprinkle with the desiccated coconut. Serve warm or at room temperature.

Tip PALEO REFERS TO FOODS THAT WERE AVAILABLE IN THE PALEOLITHIC (CAVEMAN) ERA: NOTHING PROCESSED, ONLY NATURAL INGREDIENTS.

RaW SupeRfOOd DOnutS

A super-rich chocolate treat — enjoy these straight from the fridge! Make a big batch as they keep well.

MAKES 12 PREPARATION 15 minutes (plus 1½ hours chilling)

SUPERFOOD DONUTS

125 ml (4 fl oz/½ cup) coconut oil, melted

70 g (2½ oz/²/₃ cup) raw cacao powder

2 tablespoons maca powder

125 ml (4 fl oz/½ cup) rice malt syrup

60 g (2¼ oz/¹/₃ cup) chia seeds

2 tablespoons LSA mix

2 tablespoons psyllium husks

2 tablespoons pepitas (pumpkin seeds)

2 tablespoons dried goji berries

TO COAT

Cacao nibs

GREASE a 12-hole non-stick donut tin.

STIR all the ingredients for the donuts together in a bowl until well combined.

SPOON this mixture evenly into the prepared tin. Using only your fingertips, press the mixture down firmly so you have a level surface.

COVER the tin with a tea towel (dish towel) and refrigerate for 30 minutes, or until the donut mix has almost set firm. Using a small palette knife, carefully remove the donuts from the tin. Roll them in cacao nibs, pressing down on the donuts for the nibs to adhere, until coated on all sides. Transfer the donuts to a baking tray lined with baking paper. Cover and chill for another hour, or until set firm. Serve chilled.

Tip THESE DONUTS WILL SOFTEN IF LEFT AT ROOM TEMPERATURE, SO SERVE THEM STRAIGHT FROM THE FRIDGE. THEY’LL KEEP IN AN AIRTIGHT CONTAINER IN THE FRIDGE FOR UP TO TWO WEEKS AND CAN ALSO BE KEPT IN THE FREEZER FOR UP TO ONE MONTH. SERVE AS A FROZEN TREAT ON HOT DAYS.

Gluten-fREE MocHa DoNuts

These are perfect for a breakfast treat, or as a pick-me-up in the afternoon.

MAKES 12 PREPARATION 30 minutes COOKING 5 minutes

CAKE DONUTS

80 g (2¾ oz) unsalted butter, at room temperature

110 g (3¾ oz/½ cup) caster (superfine) sugar

1 egg, at room temperature

1 egg yolk, at room temperature

1 teaspoon vanilla essence

185 ml (6 fl oz/¾ cup) milk

500 g (1 lb 2 oz/3¹/₃ cups) gluten-free self-raising flour, plus extra for dusting

30 g (1 oz/¼ cup) cocoa powder

A good pinch of fine sea salt

1 tablespoon instant coffee granules

Vegetable, canola or rice bran oil, for deep-frying

MOCHA SUGAR

1½ teaspoons instant coffee granules

220 g (7¾ oz/1 cup) sugar

3 teaspoons cocoa powder

CREAM the butter and sugar together in a standmixer for 3 minutes, or until pale and fluffy. Add the egg, egg yolk, vanilla essence and milk and mix until just combined.

SIFT the flour, cocoa and salt over the mixture in the bowl. Add the coffee granules and mix until just combined, but do not overmix or the dough will become tough.

LIGHTLY flour a clean surface, turn the dough out onto it and, using lightly floured hands, gently bring together. Knead gently for a few seconds until the dough becomes smooth. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 8 cm (3¼ inch) round cookie cutter, cut out rounds from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more rounds until you have 12 in total. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each larger circle.

USE a mortar and pestle to grind the coffee granules for the mocha sugar to a fine powder. Combine the coffee, sugar and cocoa powder in a deep, heatproof bowl.

HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly then, while still hot, toss in the mocha sugar to coat on all sides. Serve hot, warm or at room temperature.

Tip AS ALL BRANDS OF GLUTEN-FREE SELF-RAISING FLOUR DIFFER IN TEXTURE, YOU MAY FIND THAT YOU NEED TO ADD A LITTLE MORE FLOUR OR A LITTLE MORE MILK TO GET THE DOUGH JUST RIGHT (THE CONSISTENCY SHOULD BE SOFT AND PLIABLE, NOT STICKY).